2-3tbsprose harissa paste(recommend Belazu for best flavour)
200mlwater
2tbsptomato ketchup
Instructions
Pour the olive oil into a large saucepan over a medium heat. Add the chopped onion and saute for 10 minutes.
Now add the celery, red pepper, garlic and chillies and saute for a further 5 minutes.
Add the fennel seeds, cumin seeds and ras el hanout spice to the pan and stir to combine for a minute, and until the spices start to release their aroma.
Stir through the red wine vinegar and cook for 30 seconds to reduce a little.
Now add in the remaining ingredients and give everything a good stir to combine.
Turn the heat to medium/low and leave the chickpeas to bubble away for 45 minutes until the chickpeas and vegetables have softened and the stew has thickened. Stir from time to time to stop the stew from sticking to the pan.
When ready, spoon into bowls and serve.
Notes
Serve the chickpea stew with a spoon of Greek yogurt, or a dairy free alternative if following a vegan diet.You can also add warm pittas or flatbreads, and top with a soft poached egg for a more substantial meal.
Nutrition Facts
Moroccan Chickpea Stew with Harissa
Amount Per Serving
Calories 343Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Sodium 1485mg65%
Potassium 797mg23%
Carbohydrates 44g15%
Fiber 13g54%
Sugar 9g10%
Protein 12g24%
Vitamin A 1503IU30%
Vitamin C 85mg103%
Calcium 161mg16%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •